Defattedrice bran dietary fiber DRBDF was modified by micronization, ultrasound,microwave and extrusion cooking. We investigated the impacts of these physicaltreatments on the fermentation ability and bile salts binding capacity ofDRBDF. In-vitro fermentation by humanfecal bacteria of modified fibers showed that the major fermentation productswere propionic, acetate and butyrate acid. Fermentation of extruded fiber gavethe highest amounts of propionic and acetic acid 135.76 and 25.45 mmol-Lrespectively, while, the fermented product with microwaved fiber had thehighest butyric acid content 10.75 mmol-L. The amount of short-chain fattyacid increased from 12 h to 24 h and propionic acid was the predominant. Onthe other hand,in-vitrobile saltsbinding showed that extruded fiber had higher affinity with sodium deoxycholateand sodium chenodeoxycholate 66.14% and 30.25% respectively whilemicrowaved fiber exhibited the highest affinity with sodium taurocholate 14.38%.In the light of obtained results we can affirmed that these physicaltreatments significantly improved the fermentation products and bile saltsbinding capacity of DRBDF. Extrusion compared to the other physical treatmentmethods used in this study has greatly and positively influenced thefermentation and bile binding capacity of DRBDF.